Cake of Castelasc with buckwheat flour and chestnut cream 🌰 | Typical Valtellinese dessert
A rustic, authentic, and irresistible dessert! The Cake of Castelasc is a recipe from Valtellinese tradition, simple to prepare but with an intense flavor thanks to the buckwheat flour and the soft chestnut cream.
Ideal for autumn breakfasts 🍁, mountain snacks, or to accompany a good glass of passito wine, this dessert wins over from the first bite with its compact texture and enveloping aroma.
🧁 Ingredients for a 22-24 cm cake pan
- 200 g of buckwheat flour
- 100 g of 00 flour
- 120 g of butter (melted in a double boiler)
- 100 g of sugar
- 2 whole eggs
- 1 packet of baking powder
- 1 jar of chestnut cream or jam
- Powdered sugar to taste (for decoration)
👩🍳 Preparation
- In a large bowl, mix the two flours, sugar, and baking powder.
- Add the whole eggs and the melted butter. Stir everything with a wooden spoon: the dough should remain rustic and not too fine.
- Set aside a handful and a half of dough.
- With your hands, spread the dough in the cake pan (buttered or lined with baking paper), forming an even base.
- Spread the chestnut cream evenly on top.
- Take the reserved dough and crumb it on top of the cream to form a rough covering.
- Bake at 180°C for about 40 minutes in a preheated static oven.
- Once out of the oven, let it cool slightly and dust with powdered sugar.
💡 Perfect also to be accompanied with whipped cream or Greek yogurt for a special breakfast.
📸 The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe.
